Photo: Travis Rathbone; Styling: Megan Hedgpeth
Lentils and pistachios contrast the crisp tang of apple for an explosive burst of unique flavor. Make-Ahead: Using a food processor, prep the pâté for easy next-day assembly.
Yield: 24 pieces (serving size: 3 pieces)
1. In a small nonstick skillet, warm oil over medium heat. Add shallot; sauté until soft and lightly golden, about 4 minutes. Add garlic and sauté for 1 minute longer.
2. In a mini food processor, combine 1/4 cup pistachios and a pinch of salt; pulse until finely chopped. Add lentils, vinegar and shallot mixture; season generously with salt and pepper. Pulse to combine. Add 2 to 3 tsp. water; pulse until smooth. Transfer to a small bowl and stir in butter, parsley and thyme. Cover and refrigerate for at least 2 hours or up to overnight.
3. Just before serving, core and cut apple into thin wedges (about 24 pieces). Spread 1 tsp. pâté over each apple slice. Chop remaining pistachios, sprinkle over apple slices and serve.